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What We’re Reading

By The New York Times June 4, 2013 10:16 amJune 4, 2013 10:16 am

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Credit Daniel Krieger for The New York Times

Details: Think a martini is too cool to be fattening? Think again. Chris Ross takes a look at a bunch of classic tipples and reveals that “a cocktail can pack just as many calories as a doughnut.” — Jeff Gordinier

Chopsticks and Marrow: How Punjabi cooks turn radish tops into a succulent, snappy dish of greens with just the right bitter edge. — Julia Moskin

The Washington Post: Secret societies have been forming all over London to talk about . . . cake! A renaissance in British baking, fueled in part by the recession, has given rise to the Clandestine Cake Club and several other baking clubs where people gather to share their passion for making cakes (no talk of pies or cupcakes is allowed). — Maria Newman

Diabetes Care: Sucralose, the artificial sweetener marketed under the name of Splenda, raises the insulin levels of those who digest it, raising questions about a diabetic interaction, according to a new study in this scientific journal. – Glenn Collins

Culinate: . . . Couldn’t get through all 64 of the better-eating guidelines in Michael Pollan’s “Food Rules?” Here are five questions to help you answer the question “Should I eat this?” — Patrick Farrell

The New York Times: Connecticut becomes the first state to pass a bill that would require food manufacturers to label products that contain genetically modified ingredients. — Maria Newman

Smithsonian: The legendary roast Bresse chicken at Chez L’Ami Louis in Paris. Peking Duck at the Da Dong Beijing Roast Duck Restaurant in Beijing. Pink French radishes in sweet butter with a hint of sea salt at NoMad in Manhattan. These are three of Mimi Sheraton’s 10 most memorable meals during 27,170 visits to restaurants in 49 countries since 1953. – Glenn Collins

The New York Times: Dawn Drzal reviews new food-oriented books from authors like Elissa Altman, Julia Reed and Raymond Sokolov. — Jeff Gordinier

Economist: The government’s ban on raw milk has spawned “moo-shine” clubs that privately distribute this illegal milk to customers insisting that its taste and nutrition is superior to the pasteurized version. A Wisconsin jury was not cowed, and acquitted an activist whose lawyers likened his milk-liberation struggle to that of Rosa Parks. – Glenn Collins

The New York Times: Illegally distilled alcohol turns lethal for drinkers in Iran. — Jeff Gordinier